MUSHROOM RISOTTO RECIPE | BEST RISOTTO EVER

Learn the secrets of THE BEST RISOTTO from winner of Best Risotto in the UAE 2015 in Italian Cuisine World Summit in Dubai.

There are different types of risotto nowadays and you can easily make them at home. One of my favorite one is mushroom risotto. Full of flavors, creamy and rich.

Ingredients:

250g Vialone Nano rice
200g White Button mushrooms
200g Oyster mushrooms
10g dried Porcini mushrooms
60g Parmesan cheese
80g butter
1/2 glass of white wine
1 clove of garlic
10g parsley
Extra virgin Olive oil
Salt
Black pepper

For broth:
1 whole chicken or cooled down roasted chicken bones
1L water
1 celery stick
1/2 onion
1 carrot

Serves 4

Prep Time: 12-15 minutes

Steps:

1. Prepare the broth: roast the whole chicken or the chicken bones, cool it down, after simmer it with onion, carrot, celery stick in 1L cold water for 2 hours.

2. Wash the mushrooms, cut into pieces and roast them in a pan with extra virgin olive oil. When mushrooms will turn into golden-brown color, add clove of garlic, herbs ( you can use rosemary, thyme, marjoram ), pinch of salt and black pepper and switch off the flame.

3. Chop the onion, put in a pot with olive oil in high flame fire. After add the rice and chopped dried Porcini mushrooms, then start to stir until caramelized. Once its toasted add white wine and leave it to evaporate.

4. After start to add the broth in small quantities together with a pinch of salt and keep mixing.

5. When risotto will start to boil, reduce the flame, add the mushrooms and keep adding the stock with salt. Keep mixing until ready.

6. Once its ready, remove the pot from the fire, add cubs of butter, grated parmesan cheese, chopped parsley, black pepper and keep mixing until creamy fluffy texture.

7. Plate the risotto and garnish with the rest of roasted mushrooms.

MY TIPS & TRICKS:

✅ Use the best rice you can find: Vialone Nano or Canaroli

✅ Always toast the rice in the beginning as this will make it al dente

✅ Simmer the broth before adding it to the warm rice, in this way rice coaxes more starch out of each grain and prevent overcooking

✅ When adding the broth to the rice, use one scoop at a time with a pinch of salt, to control the liquid on the risotto

✅ At the end after adding butter and parmesan to the rice, keep mixing them altogether at least for 2 minutes to make your risotto creamy consistency

Buon Appetito!

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